Southwestern-Flavored Kale Salad
Kale, corn, avocado, and tomatoes add up to a seriously delicious salad. With the optional beans, it's a fantastic main dish salad.
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Vegan / Healthy
8- to 10-
bunch curly or lacinato kale
raw or lightly cooked fresh corn kernels
ripe avocado, peeled and diced
2 to 3
medium red bell pepper
cut into short, narrow strips
green pimiento olives
cooked or drained and rinsed black beans or pinto beans
2 to 3
green parts only, sliced
1 to 2
extra-virgin olive oil
Juice of 1 lime
more or less to taste
minced fresh cilantro
Salt and freshly ground pepper to taste
Strip the kale leaves away from the stems (kitchen shears are good for this). Discard the stems, or slice them very thinly. Cut the kale leaves into narrow strips. Rinse well and pat dry.
Transfer kale to a serving bowl. With a little olive oil rubbed into your palms, massage the kale for a minute or less, until it becomes bright green and softens a bit.
Add the remaining ingredients and toss together gently (use salt sparingly, if at all). Let the salad stand for 10 to 15 minutes if time allows, to let the flavors blend, then serve.
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